Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil2 celery ribs, chopped4 green onions, thinly sliced1/2 cup chopped sweet red pepper1/2 cup chopped sweet yellow pepper2 cups frozen green beans, thawed1 jar (4-1/2 ounces) sliced mushrooms, drained1 can (14-1/2 ounces) chicken broth1/4 cup water3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon lemon-pepper seasoning1/8 teaspoon garlic powder1/8 teaspoon pepper2 cups uncooked instant rice
Preparation
In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through.
Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.
